By Garima Johar
November 30, 2025
Idlis are the go-to South Indian staples that are loved across the globe. While they’re traditionally made with rice and dal, you can make the recipe gluten-free by using bajre ka atta. Follow these 5 steps.
½ cup urad dal ¼ teaspoon fenugreek seeds 1 cup bajra flour Salt to taste Water for soaking and grinding
Rinse and soak urad dal and fenugreek seeds. Grind them to make a smooth batter.
In a separate grinder, blend the bajra flour with a little water to make a thick paste.
Mix the urad dal batter and the bajra paste with water. Let it ferment overnight.
Grease the idli moulds, pour the batter, and steam for about 15 minutes.
Take the bajra idlis out and serve with coconut chutney and sambar.